Warm honey-roasted pumpkin, silverbeet and currant salad

Serve this gluten-free honey-roasted pumpkin, silverbeet and currant salad with Christmas lunch or as fancy barbecue share plate.

Recipe «Warm honey-roasted pumpkin, silverbeet and currant salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp extra virgin olive oil, 2 tbsp honey, 1 tsp ground cumin, 1 tsp ground cinnamon, 800g butternut pumpkin, peeled, cut into 1cm-thick wedges , 1 tbsp brown sugar, 1 bunch silverbeet, 80g Danish fetta, crumbled , 1/4 cup currants, 2 tbsp red wine vinegar, 1/4 cup extra virgin olive oil.

Ingredients:

• 2 tbsp extra virgin olive oil 
• 2 tbsp honey 
• 1 tsp ground cumin 
• 1 tsp ground cinnamon 
• 800g butternut pumpkin, peeled, cut into 1cm-thick wedges 
• 1 tbsp brown sugar 
• 1 bunch silverbeet 
• 80g Danish fetta, crumbled 
• 1/4 cup currants 
• 2 tbsp red wine vinegar 
• 1/4 cup extra virgin olive oil 

Instructions

1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
2. Combine oil, honey, cumin and cinnamon in a large bowl. Season with salt and pepper. Add pumpkin. Rub to coat. Place pumpkin, in a single layer, on prepared tray. Sprinkle with sugar. Roast for 20 minutes or until golden and tender.
3. Meanwhile, make Currant Dressing: Place currants, red wine vinegar and oil in a small bowl. Season with salt and pepper. Stir to combine. Set aside for 15 minutes or until currants soften slightly.
4. Discard stalks from silverbeet. Roughly shred leaves. Place pumpkin and silverbeet in a serving bowl. Drizzle with dressing. Toss to combine. Sprinkle with fetta. Serve.